Season the turbot with salt and pepper. Add a little grapeseed oil. Keep it on the plate, wrapped in clingfilm, and chill in the fridge.

For the compôte, peel and chop the onions. Put them in a pot with enough red wine to cover. Cook slowly (about 30 minutes) until there is no liquid left. Add water to moisten. Add the honey and continue cooking slowly, for about 10 minutes. Keep checking to ensure the bottom of the pan does not burn. Add the butter, and some salt and
pepper. Mix well and set aside.

For the pistachio emulsion, add together the pistachio oil and lemon juice. Emulsify with a hand blender and season.

Remove the two outside layers from the leeks, and the rest of the green which will not be used for this recipe. Clean and blanche for 3 minutes in salted boiling water. Cool in cold water, and drain.

Slice diagonally into 2 cm-wide pieces, and set aside.

Cut the pistachios into small batons (length ways). Set aside.

Spiced Juice

Wash the bones with a lot of water. Cut into small pieces. Cut the tomato into cubes.

Sweat the mirepoix with the oil in a pan. Add the bones. Let them get some colour. Add the ras el hanout and tomato puree. Mix and let it stick to the bottom of the pan before adding the red wine and the fish
stock. Add enough water to cover. Bring this to the boil, skim, and add the bouquet garni. Allow to simmer for 30 minutes (uncovered).

Pour 3 tbsp of spiced juice into a small pot. Bring to the boil, and add 1 tbsp balsamic vinegar. Return to the boil, and remove from the heat. Add 10 g butter and whisk to combine. Check for seasoning.

Grill the turbot for 2½ minutes on each side.

To Serve

Place the onion compôte in the centre of the plate. Arrange the turbot on top, and sprinkle over with the pistachio batons.

Drizzle the pistachio emulsion around the outside of the plate. Add dots of the spiced juice around the emulsion. Garnish all over with pink peppercorns.